1 Boneless chicken breast, diced
2 Eggs, lightly beaten with 2 teaspoons water and a little salt
2 Duck gizzards, scored and cut into small pieces
3 Dried black mushrooms, soaked
125 g Bamboo shoots, diced
125 g Carrots, diced
125 g Snow peas, diced
1/2 Onion, diced
90 g Button mushrooms, halved
5 tablespoons Cooking oil
5 cups Precooked rice
4 Lettuce leaves, washed and arranged on bottom of serving plate

Seasonings
1/4 teaspoon Salt
1 teaspoon Ground black pepper
1/2 teaspoon MSG (optional)
3 tablespoons Soy sauce
3 teaspoons Sesame oil

Heat 2 teaspoons oil in pan. Scramble beaten eggs. Remove and set aside. Heat 3 tablespoons oil in pan. Sauté onion till soft. Add chicken and fry till color changes. Add gizzards, button mushrooms, the rest of diced vegetables and soy sauce. Stir fry for 1-2 minutes over high heat. Lower heat to medium. Mix in cooked rice and add rest of seasonings except sesame oil. Stir fry quickly, mixing thoroughly. Stir in scrambled eggs and sesame oil. Mix well and dish up onto the plate of lettuce leaves. Serve hot.

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